The author describes one of the most beautiful areas of France - Alsace, its food and wine. Included are more than sixty recipes from the area along with beautiful pictures.

A Taste of Alsace

Cookbooks, Food & Wine

Style, Sue

Regional & International

Hearst Books

Describes Swiss cuisine and shares traditional recipes for breads, fruit desserts, and dishes featuring cheese, sausages, mushrooms, and chocolate

A Taste of Switzerland

This cookbook is for all those food lovers—vegetarian and meat-eater alike—who are interested in eating well but maintaining a diet that's lower in fat. The recipes are firmly rooted in healthy eating, with informal vegetable-based dishes for everyday meals and more elaborate meat dishes reserved for weekends and special occasions. Some of these meals are entirely composed of vegetables, while others are enhanced by a little meat, fish, or poultry. There are also cold and warm salads, rice and legume dishes, and pastas. Concluding chapters are more traditionally focused on fish, poultry, and meat, and there is also a section of recipes for breads, preserves, and desserts.

Eat and Two Veg

Cooking by Ingredient

David&Charles

Alsace has always been one of France's best kept secrets. Sue Style, no stranger herself to this region, takes a gourmet's eye view of this fascinating melting pot of cultures.

Alsace Gastronomique (French Regional Series , Vol 6) (French Edition)

Abbeville Press

Gives a brief history of bees and their honey, details the construction and purpose of a hive, and provides recipes that will bring out the special flavor of honey

Honey: From Hive to Honeypot : A Celebration of Bees and Their Bounty

Arts & Photography

Photography & Video

Chronicle Books LLC.

Larousse Mexican Cookbook [Oct 01, 1984] Style, Sue ...

Larousse Mexican Cookbook

E.P.Dutton

Switzerland is a melting pot of cultures, reflected in its cuisine, borrowing from its French, German, Austrian and Italian neighbours to create a diversity of regional specialities. This collection of recipes reflects the ingredients Switzerland is famous for, including chocolate truffles.

A taste of Switzerland

Pavilion

Honey From Hive To Honeypot

Pavillion Books

Fruits of the Forest: Cooking With Wild Food

TRAFALGAR SQUARE +

The term "wild food" embraces a rich variety of herbs, mushrooms, flowers, wild greens, berries and nuts, all of which are not simply edible, they are genuinely interesting, from a culinary, historical and botanical point of view. Within the seasonal divisions, each chapter of this book is devoted to a different food; instructions are given as to where it might be found, with anecdotal accounts of the authors experiences of gathering, and details of the folklore which is so often connected with foods found in the wild. Photographs help identify each ingredient and, where appropriate, health hazards or possible confusions with other similar dangerous specimens are mentioned.

See the best price to sell, buy, or rent books by Style, Sue. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Style, Sue

See the best price to sell, buy, or rent books by Style, Sue. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

A Taste of Alsace

A Taste of Switzerland

Eat and Two Veg

Alsace Gastronomique (French Regional Series , Vol 6) (French Edition)

Honey: From Hive to Honeypot : A Celebration of Bees and Their Bounty

Larousse Mexican Cookbook

A taste of Switzerland

Honey From Hive To Honeypot

Fruits of the Forest: Cooking With Wild Food

Fruits of the Forest: Cooking With Wild Food